No Fuss Orange Zest at All Times
Being in the tropics, I do find that handling certain ingredients isn't that easy, such as orange zest or lemon zest. I have tried grating it with a zester before, but the extreme humidity made it wet and sticky, and ended up getting stuck in the holes of the zester. Absolute nightmare!
I have then decided to do it my very different way, which is to thinly slice the zest off the skin of an orange whenever I'm having one, put them in a box and keep the box in the freezer immediately. Then when I have the time, or when I have accumulated quite a bit in the box, I will chop it really finely, and put it back in the freezer.
|Zest thinly sliced off oranges|